The first step was to make the sauce, which involved mixing together yogurt, feta cheese, dill, scallion, and garlic. I was halving the recipe, which I did, except I made two mistakes: I used twice as much garlic as I should have (1 clove instead of half a clove) and I completely forgot the scallion. The sauce was fine, but would have been better with the scallion.

The next step was to prepare the shrimp, which was also very easy: I just tossed the shrimp (and lemons) with garlic, dill, olive oil, salt and pepper. I also prepared the baby zucchini by splitting them in half lengthwise; putting them in a quart size freezer bag; adding salt pepper, and olive oil; and then shaking up the sealed bag. All of these prep steps took about 30 minutes, if that. I put the sauce, shrimp, and zucchini in the fridge, opened a beer, and waited for Kim to come home.

Once she got home, I started threading the shrimp and lemon wedges onto wooden skewers, which I had soaked in water for about an hour. This is an important step, as it reduces the changes the skewers will catch fire! I alternated two shrimps with a lemon wedge (as shown below) until I had used up all the ingredients. One thing to note in the picture below: the recipe calls for large shrimp, but I used extra-large, because they’re easier to work with.

I set our grill pan on the oven over medium-high heat. I put the zucchini on one side, cut-side down, and the shrimp on the other. I shifted the zucchini around to make sure it was cooking evenly and did the same with the skewers, also flipping them a few times. Once the shrimp was cooked through, I took everything off the grill and it was time to eat!